NORRISTOWN — In the south, blues and barbecue go together like fast cars and Steve McQueen movies.

Now Zachary’s BBQ Southern Comfort & Catering brings the lively flavors and sounds of Beale Street up north to Markley Street for those lucky enough to get inside the door of the popular eatery for its monthly Chefsoul Saturdays.

“I absolutely love the blues. I grew up on the blues and R&B,” said chef-owner Keith Taylor, who reinvented the vibe of the Italian specialty shops of his Nutley, N.J. youth for barbecue buffs when he opened Zachary’s in the spring of 2011.

As its reputation for bona fide Southern grub like hickory-smoked St. Louis-style ribs grew, in many ways Zachary’s became a handy microcosm of Taylor’s earlier, more formal dining venture across town, Taylor’s Old Mill — minus the blues and the booze.

Now, with its intimate elbowroom that can accommodate a small stage, plus complimentary quaffs of small-batch Kentucky bourbon, Zachary’s will be its own nutshell, monthly version of the Old Mill.

“When I was at the Old Mill it was all about good food and entertainment,” Taylor said. “Here I don’t sell liquor — but I still love the blues. Here, I don’t have a big stage — but I still love the blues. Now on Saturdays you can be right here in Norristown and hear great regional acts coming through here in a very small setting and enjoy good food and liquor together. It’s all live and local in Norristown.”

The propulsive sounds of Brave New Blues kicked off the Chefsoul series on Nov. 30.

“People came from everywhere,” Taylor said.

Coming up on Dec. 28, Georgie Bonds will get the joint jumping, as 30 guests feast on appetizers and small plate specialties while sipping the complimentary suds of Prism Brewing Co. in North Wales and the carefully crafted bourbon of Knob Creek.

“When I went around the country I’d hear people talking about French this or Italian that, or something had to come from a certain region,” Taylor said. “What people don’t understand is that bourbon is the only indigenous American spirit. I cook with bourbon and it’s a huge part of what we do here. Every month we will feature a different bourbon and we’ll be giving it to our guests along with food inspired by the American South and our ‘pit to plate’ cuttings featuring items served right from the pit as they come out.”

Taylor said he is happy to open up his kitchen to four guests at a time during the Chefsoul Saturdays.

“That way they can see the meat coming out of the smoker and see, feel, smell, hear and taste what we are all about at Zachary’s BBQ,” said Taylor, who sees the Chefsoul Saturdays as a way of giving back to his many customers and friends in the community.

“We do have a limited capacity for this, and our customers and Facebook fans are the first to know about it,” Taylor said. “When we opened, we had no idea we would do as well as have, so we find ourselves in the fortunate position to be able to give back and have some fun with the friends that established this family business. It’s an exclusive event we can share with the people that mean the most to us. What they get is an opportunity to have the best time they could ever possibly have with people they’ve never known.”